March 2026Wines of the Month

For the wine snob: The grapes undergo rigorous double-manual sorting, both before and after destemming. 100% of the clusters are destemmed, but not crushed. Temperature controlled fermentation in stainless steel (inoculated) with indigenous yeast that have been selected from their vineyard and cellar. Maceration lasts 20-30 days. Malolactic fermentation in barrel. 14 months in used French & American oak barrels. Racked every four months. Aging is carried out in subterranean cellars that were carved by the family at the end of the 1990’s.

For the rest of us: On the nose, it presents an aromatic array of ripe red and black fruits, such as cherries and blackberries, complemented by hints of spice, fresh herbs, and creamy oak. The palate is smooth and flavorful, featuring well-integrated tannins that provide a balanced structure. Flavors of spiced plums, cherries, and berries are prominent, with a juicy, medium-long finish and fine-boned tannins. The wine is described as approachable and enjoyable, with good acidity that enhances its drinkability.

For the wine snob: 2023 marks the inaugural vintage of this Yamhill-Carlton appellated Chardonnay. Sourced from Montinore’s Tidalstar and Laughlin Road vineyards, this cuvée blends the unique characteristics of their respective terroirs. At Tidalstar, the chardonnay grows in two distinct sites: one is east-facing, grafted over from established Pinot Noir vines in 2016. Th­e other occupies a steep, southeast-facing location grafted over from Pinot Noir in 2020. The fruit from Laughlin Road was the first ever harvested from this own-rooted vineyard site. A majority of the juice is fermented in stainless steel to maintain brightness and acidity.

For the rest of us: A bouquet of green apple and quince is punctuated by subtle citrus aromas. As the wine opens up, notes of apricot, kiwi, and a hint of jasmine develop on the nose. ­e entry on the palate is sharp and clean, like a fresh fruit salad. ­The mid-palate boasts flavors of tangerine zest and butterscotch. A vibrant, lively, medium-length finish brings a quenching quality to this bright chardonnay.

For the wine snob: 29% Merlot, 28% Syrah, 26% Malbec, 11% Petite Sirah, 6% Cabernet Sauvignon. Inspired by the bold brilliance of traditional Bordeaux blends, the Cataclysm Red Blend puts a little chaos in the mix with robust Syrah and Petite Sirah.

For the rest of us: The nose is brooding with aromas of stewed fruit, bramble, black currant and mocha. Bright cherry and raspberry envelop the palate with hints of spice. This is a deeply structured blend with a velvety mouthfeel that lingers with tar and licorice.

For the wine snob: 86% Sauvignon Blanc & 14% Semillon. Handpicked grapes picked at optimal ripeness of 22 Brix. Sauvignon Blanc underwent primary fermentation in a stainless steel tank, the Semillon in Hermitage cigar barrels with some lees contact. Six month elevage before bottling.

For the rest of us: Notes of Meyer lemon curd, kiwi, lime, pea blossom, white peach, and honeysuckle define this thirst quenching and unctuous Sauvignon Blanc that showcases the best expression of the grape in Napa Valley.

For the wine snob: 50% Merlot and 50% Cabernet Sauvignon. Hand harvesting followed by a natural yeast fermentation in neutral tank. Aging is in 40% new barrique for 12 months.

For the rest of us: Aromas of dark fruits – cassis, blackberries, plums – are followed by an elegant concentration. Its ripe fruit flavors are complemented by notes of licorice and a hint of leather on the nose, its supple, velvety texture is supported by a fine tannic structure, a pure expression of Bordeaux breed and finesse.

For the wine snob: 40% Viura, 30% Garnacha Blanca, 30% Maturana. A classic Rioja Reserva white wine vinified with three of the region’s most important indigenous white varieties, sourced from the foothills of the Montes Obarenes. Viura provides weight, structure, and ageing potential. Garnacha Blanca imparts texture, alcohol, and acidity. Maturana adds aroma.

For the rest of us: On the nose, it is highly intense and presents great aromatic complexity, with elegant notes of sweet spices (vanilla), accompanied by a delicate hint of citrus fruits and white blossom giving it vibrancy and depth. On the palate it is full-bodied and well-structured, marked by its slightly creamy nature and offset by a zesty acidity that brings out its freshness. Subtle brackish undertones combine perfectly with refined hints of toast. The overall effect is one of harmony and balance, with a long, lingering and very expressive finish.

For the wine snob: Traditional Barolo with long fermentation and maceration in oak fermenters (“tini”) at temperatures around 30°C (86°F); the wine is aged in large Slavonian oak casks for up to 30 months before being left to mature in bottles placed in special dark, cool cellars.

For the rest of us: The grapes come from different vineyards and this gives them a broad and variable spectrum of perfumes, ranging from tempting spicy notes to those of a sweeter, floral and fruity nature. A variety of sensations, with a full-bodied, classic and well structured wine which ages well and perfectly represents the important character of our land. It achieves its best expression when served with red meats, particularly game, and with dishes dressed with truffle. It is also excellent with fresh egg pasta and meat sauce, and with risotto, as well as medium-mature cow’s milk and goat’s milk cheeses.

For the wine snob: The 2021 growing season was cool and breezy, which is considered perfect. Timely rains came during berry growth and ripening. The grapes were hand harvested in the first half of September, and cold maceration on skins took place for 24 hours. Fermentation was in temperature controlled stainless steel tanks, and then the wine was aged 15 months on lees in tanks and 10hl oak barrels.

For the rest of us: Shiny straw yellow with golden hues. Notes of iodine, balsamic hints and a balanced aromatic profile with a touch of exotic fruits. Rich and creamy on the palate. Pleasant acidity which sustains a floral bouquet and recollects the balsamic notes felt on the nose. Pairs ideally with mushrooms, with aged cheese but also pasta courses with pumpkin and fish.